Potato Zrazy with Eggplant

Boil the potatoes in salted water, drain the liquid, mash them, add butter, and let them cool down slightly.

Gradually incorporate the low-protein mix into the mashed potatoes to form a pliable, play-dough-like dough.

Divide the dough into 16 equal balls, moisten each with water, and place them in a bag so they do not touch.

Flatten a dough ball in your hands, press it out on a surface dusted with the mix, and roll it out slightly with a rolling pin.

Place the filling slightly offset toward the bottom, fold the top edge of the dough over it, seal the edges with your fingers and then a fork, and trim any uneven spots.

Pan-fry the zrazy in a large skillet with vegetable oil on both sides until golden brown.